Individual Seven Layer Dip Recipes

INDIVIDUAL SEVEN-LAYER DIPS

Steps:

• In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.

MINI 7 LAYER DIPS

Steps:

• In small bowl, mix refried beans and 2 tablespoons taco seasoning mix. Spread about 3 tablespoons mixture in bottom of each of ten 6-oz custard cups or 9-oz clear plastic cups.
• Mix sour cream and green chiles; divide evenly among cups (about 2 tablespoons per cup). Top each with about 2 tablespoons each guacamole and salsa, slightly less than 1 tablespoon each cheese and lettuce, and a few olive slices.

INDIVIDUAL SEVEN LAYER DIP CUPS

Steps:

• In a small bowl mix taco seasoning with refried beans. For a different and yummy taste, mix your taco seasoning with your sour cream layer.
• Layer the dip in each cup. I found that using a small cereal spoon worked best for me as a spread each layer in the cup. Here is the order I did: beans/taco seasoning mix, sour cream, guacamole, salsa, shredded cheese, tomatoes, olives, and green onions.
• Store in the refrigerator until serving and serve with chips.
• I was able to make about 12 cups of dip. They were a huge hit!
• If you wanted to, you could use the same amount of ingredients and spread it out in a 9x11" pan to make one large seven layer dip. ???? It will still taste amazing!

INDIVIDUAL SEVEN LAYER DIP

Steps:

• 1. Begin by mixing your refried beans together with the two tsp of taco seasoning. Set bean mixture aside.
• Beat together softened cream cheese and sour cream until smooth and creamy. Set sour cream mixture aside.
• Mash all 3 avocados and add in the juice from 1 lime. Stir in seasoning salt, garlic power and cayenne pepper. Set guacamole mixture aside.
• It's now time to start layering your ingredients! Carefully spoon each layer into cups starting with the refried beans, then adding the sour cream mixture & guacamole. Top this with salsa, shredded lettuce, shredded cheese and finally with fresh cilantro.
• Serve with bite sized taco chips and enjoy!

INDIVIDUAL SEVEN LAYER DIP

Steps:

• In a small bowl mix taco seasoning with refried beans. If you want to use the other half of the taco seasoning, mix it with the sour cream.
• Layer the dip in each cup with a small spoon. I found it best to layer in this order. Refried beans, guacamole, sour cream, salsa, cheddar cheese, tomatoes, olives, and green onions. Garnish with cilantro if desired.
• Store in the refrigerator until serving and serve with chips.

INDIVIDUAL 7-LAYER DIPS RECIPE - (4.2/5)

Steps:

• In a small bowl, mix refried beans and taco seasoning. Drain excess liquid from salsa or pico de gallo. Set out 8 clear glass or plastic tumblers, about 9 ounces in size. In each tumbler, layer about 2 tablespoons beans, followed by 2 tablespoons sour cream, 2 tablespoons guacamole, 2 tablespoons salsa or pico de gallo, and 2 tablespoons cheese. Shortly before serving, top with 1 to 2 teaspoons each tomatoes, olives, and green onion. Garnish with one tortilla chip. Store in the refrigerator until serving and serve with additional chips.

INDIVIDUAL 7 LAYER DIP

Steps:

• 1. In a small bow, mix together the bean and taco seasoning mix. --- Layer ingredients in order given starting with the bean mixture Using 2 Tablespoons of each ingredients in each tumbler; except green onion,olives and Roma tomato.Combine these and garnish top of dip. Add a tortilla chip as garnish and have more in a bowl for dipping.
• 2. Note: If making these ahead and chilling in refrigerator garnish after removing from refrigerator, just before serving.

MINI EIGHT-LAYER DIPS

Steps:

• Make the refried black-eyed peas: Heat the oil in a large skillet over medium heat. Add the garlic and saute 30 seconds. Add the black-eyed peas, vegetable stock, chili powder and cumin. Mash the mixture with a potato masher. Simmer until thickened, about 10 minutes. Season with salt and pepper. Set aside to cool slightly.
• Make the guacamole: Peel, pit and mash the avocados in a medium bowl. Add the lime juice, onion, cilantro, hot sauce, salt and garlic. Mash to desired consistency.
• To finish: Layer the refried black-eyed peas in eight 6-ounce jars, followed by the guacamole, sour cream, salsa, cheese, green onions, tomatoes and olives. Serve with the tortilla strip chips.